stunning layered chicken ranch salad

Layers of green leaf lettuce, peppers, corn, tomatoes, onions, cheddar cheese, roast chicken All dressed in a creamy homemade salad dressing.

INGREDIENTS

• Roughly chopped green leaf or romaine lettuce, divided

• 1 large red bell pepper, seeded and diced
• 1 large green bell pepper seeded and diced
• 1 {12 oz} frozen corn, steamed and cooled
• 6 medium tomatoes, 5 chopped and 1 sliced into wedges for garnish
• 1 medium red onion, thinly sliced
• 2½ cup shredded sharp cheddar cheese
• 4 cup roasted chicken, roughly chopped
• 3 green onion, thinly sliced
• 2 large hard boiled eggs, cut into wedges

INSTRUCTIONS

1. In a large trifle or glass bowl layer in this order: ⅓ lettuce, ½ red pepper, bell pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese,
   ½ chicken. Drizzle with ½ cup prepared dressing.
2. Repeat, ⅓ lettuce, ½ red pepper, ½ bell pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing.
3. Top with the final ⅓ lettuce, ⅓ corn, ½ cup shredded cheese, and sliced green onion. Drizzle with 1/.2 cup dressing drizzling around the edge. Arrange egg and tomato wedges on top to garnish.
4. Chill for 4 hours, Serve with additional dressing on the side